Lassi is the drink of the Punjab countryside, once churned in tall clay matkas with a wooden madhani and drunk by the brass glass after a morning in the fields. Amritsar's lassi shops serve it in steel tumblers so thick a spoon nearly stands up, crowned with a layer of fresh malai and sometimes a dab of white butter.
Sweet lassi is creamy, cold and gently tangy, with sugar balancing the sourness of the curd. Full-fat curd is non-negotiable; it gives the drink its body. A pinch of cardamom or a few drops of rose water is common, but the purest versions keep it to curd, sugar, ice and malai, churned until frothy.
It is drunk with heavy breakfasts like chole bhature or aloo paratha, or on its own on a hot afternoon as a cooling drink. In summer, a glass of lassi after lunch is followed, inevitably, by an afternoon nap. At Amritsar stalls it is churned to order in big steel pots and handed over with the malai piled high.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegetarian |
| Course | Beverage |
| Prep time | 10 minutes |
| Cook time | 0 minutes |
| Total time | 10 minutes |
| Serves | 2 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | curd / sugar / malai |
Ingredients
- 2 cups thick full-fat curd, chilled
- 4 tbsp sugar (or to taste)
- 1/2 cup chilled milk or cold water
- 1/4 tsp green cardamom powder (optional)
- A few drops of rose water (optional)
- 6 to 8 ice cubes
- 4 tbsp fresh malai (cream skimmed from boiled milk)
- A few chopped pistachios to garnish
Method
- Make sure the curd is well chilled and not too sour; a day-old homemade curd is ideal.
- Put the curd and sugar in a deep jug or bowl. Churn with a wooden mathani, or a hand whisk, for 2 to 3 minutes until the sugar dissolves and the curd turns smooth and frothy.
- Add the milk or water, cardamom and rose water, and churn another minute. The lassi should be thick but pourable.
- Add the ice cubes and churn briefly once more so the lassi gets very cold and develops a foamy top.
- Taste and adjust sugar.
- Pour into tall glasses. Spoon 2 tbsp of malai on top of each and sprinkle with pistachios. Serve immediately.
Tips
- A blender works but over-blending makes the lassi thin; pulse in short bursts.
- For a quick malai substitute, lightly whip a little fresh cream.
- Hanging the curd for 30 minutes first gives an extra-thick, Amritsari-style lassi.
Serve with
Aloo paratha, chole bhature or a hot summer afternoon.